红豆乳饮料的研制  

Study on and preparation of Phaseolus angularis wight milk drink

作　　者：谷春梅[1] 顾岩[1] 文连奎[1] 

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118

出　　处：《饮料工业》2009年第11期22-25,共4页Beverage Industry

摘　　要：以牛乳和红豆浆为主要原料,以蔗糖、柠檬酸、CMC-Na、黄原胶为辅料制成红豆乳饮料。通过正交试验和稳定剂的筛选,确定了最佳稳定剂组合为CMC-Na0.1%、黄原胶0.2%,饮料的最佳配方为红豆浆25%、全脂乳15%、蔗糖10%、柠檬酸0.16%。Fat milk and Phaseolus angularis wight juice were used as the main materials to make a Phaseolus angularis wightdrink with the addition of sugar, citric acid, CMC-Na and xanthan gum. Through orthogonal tests and stabilizer selection, the optimal stabilizer combination was determined as CMC-Na 0.1% and xanthan gum 0.2% ;and the optimum formula of the drink as Phaseolus angularis wight juice 25%, fat milk 15%, sugat 10%and citfic acid 0.16%.

关 键 词：红豆 饮料 稳定剂 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]